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Spinach Salad
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
341Calories
14 gProtein
36 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories341 kcal
Protein14 g
Carbohydrates36 g
Fiber8.8 g
Sugars20 g
Total Fat18 g
Saturated Fat3.2 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1 g
Cholesterol93 mg
Sodium1763 mg
Potassium2153 mg
Calcium397 mg
Iron11 mg
Magnesium303 mg
Phosphorus229 mg
Zinc2.3 mg
Copper0.5 mg
Manganese3.4 mg
Vitamin D0.6 mcg
Vitamin C108 mg
Vitamin A1820 mcg
Vitamin E8 mg
Vitamin K1836 mcg
Vitamin B60.8 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.8 mg
Folate748 mcg
Choline147 mg
Caffeine0 mg
Water458 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 373. The excerpt below is the record exactly as published.
Spinach Salad. — Take a quart of young, tender spinach leaves, put in a salad-bowl with spring onions cut up fine and a sprig of mint. Pour over half a pint of plain salad dress- ing, and garnish with hard-boiled eggs
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